Desenvolvimento e estudo comparativo de barras de cereais fortificadas com ferro e enriquecidas com frutooligossacarídeo.

Abstract

In order to assist in the welfare of lacking iron and dietary fiber, In this study, this work was aimed at developing cereal bars fortified with iron and enriched with fructooligosaccharide. These ingredients can improve their nutritional composition and functional properties to meet the everyday needs of people, cereal bars compared to commercially available. Analysis were performed acceptance and physicochemical characterization through the analysis of moisture, ash, proteins, lipids, fibers, carbohydrates and iron. All results were satisfactory when compared with other studies and in accordance with the parameters required by law. In the acceptance test the cereal bars were not significantly different (p ≤ 0.05) in preference of all sensory attributes evaluated and testing of intent to purchase the right consumers buy the cereal bars if it was available on the market (70.43%). Through the data obtained in the physical-chemical analysis, developed a cereal bar can be considered high in fiber and highlighted by the addition of iron. Thus, this cereal bar developed can be included in the diet, as an option for products with adequate nutritional profile and a new opportunity to market differentiated products.